If I were stranded on an island with the option to live on ONE food for the rest of my life…pizza would be my choice hands-down. Not only can you cover all the food groups in one slice, there are options for every course from breakfast, lunch and dinner to a sweet dessert. With essentially unlimited combinations and flavor profiles, pizza is a versatile dish that I can eat cold, warm, room temp or straight from the oven 🙂
Cold pizza for breakfast? Yep, I could eat that everyday. No judging please!
The debate continues between pizza purists (my Italian friends) and myself on what constitutes a real pizza “pie”. While a traditionalist wants one or two toppings on a pizza, a good crust and a flavorful base, I say pile on the toppings, switch up the sauce and experiment with alternative crusts…you know, to make it interesting 🙂 Don’t get me wrong, I LOVE a good simplistic pizza with tomatoes, basil and mozzarella but I do not deny my affinity for the alternative flavor combos!
Yet when I have a “homemade pizza extravaganza” for a get together or girls’ night, we get the best of both worlds– we made the gluten free pizza dough together and then chose our toppings for our individual pizzas. Win-Win situation. It’s such a blast that I think I should make pizza night to be a bi-monthly or monthly occurence!
For the dough, we settled on Bob’s Red Mill whole grain crust mix and loved it! This was the first time I’d made this mix and was very satisfied with the results — Great texture and taste, plus it made enough for two 12-inch pizzas. Feel free to use your favorite pizza crust recipe here but this mix is a flavorful option that even has an egg-free instructions if needed.
For my pizza, I opted for a veggie-filled white pizza with chicken. Caramelized onions with sauteed mushrooms and broccoli with grilled chicken and a cauliflower-alfredo pizza base. I’ve been eying various versions of a dairy-free Alfredo sauce and decided to make my own version by combining Leanne’s rockin’ recipe at Healthful Pursuit and Melissa’s Paleo-Alfredo recipe over at Cupcakes OMG! This sauce can be used with pasta, rice bowls, drizzled over veggies/meat or as a base and topping for pizza…yum!
Lightened up Chicken N’ Veggie Alfredo Pizza (Dairy-Free)
Gluten-free, Egg-free, Nut-free, Dairy-free, Vegan/Vegetarian Option, Soy-free
Makes 1 12-inch pizza (8 slices)
1 recipe of prepared pizza dough or crust of choice (I used Bob’s Red Mill Pizza Mix and used 1/2 dough)
1 1/2 tsp olive oil, divided (or butter or ghee but is not dairy-free)
1/3 of an onion, sliced into thin rings
a couple shakes of dried parsley, oregano and garlic powder (can use 1-2 fresh garlic cloves, and fresh herbs if desired)
1/2 cup sliced fresh mushrooms
1/2 cup broccoli florets
1 small cooked chicken breast, diced (I grilled one 4 oz breast that was seasoned with salt, pepper, garlic powder and olive oil) – omit for vegetarian
3/4 cup creamy Dairy-free “Alfredo Sauce” plus more for serving/drizzling (recipe below)
1/2- 1 cup Dairy-free shredded cheese – mozzarella or cheddar (I Daiya cheddar shreds since that’s what I had on hand but if you aren’t dairy-free feel free to use regular cheese)
sea salt and pepper
1. Prepare dough pizza crust according to directions on package (or for your favorite or homemade crust). If using Bob Red Mills crust, have oven set to 425F.
2. Meanwhile heat 1 tsp oil/butter in a skillet over medium heat. Add onions and saute 5 minutes until soft. Add seasonings, garlic, mushrooms and broccoli and saute for another 2-3 minutes until mostly cooked through (will cook a bit more in oven). Season with salt and pepper to taste.
3. Once crust has “pre-baked”, spread the Cauliflower Alfredo sauce over the crust leaving about 1/2 to 1 inch edge around the outside. Brush the remaining 1/2 tsp of olive oil over the edges of the crust.
4. Top pizza with sauteed veggie and diced chicken and evenly sprinkle with shredded cheese.
5. Bake pizza for another 13-16 minutes or until crust is cooked through and cheese is melted. Slice, drizzle with additional Alfredo sauce and enjoy!
If you are using a prepared pizza crust, skip the first step or bake according to your crust directions.
For vegetarian, omit the chicken and increase the mushrooms and broccoli to 1 cup each.
If using Bob’s Red Mill pizza crust and want a vegan egg-free option, view package for flax egg directions.
1 small head of cauliflower, chopped into florets
1/3 cup white or yellow onion, diced
1 Tbsp olive oil (can use Earth Balance or butter as well but stick with EB/oil for dairy-free & vegan)
3-4 cloves garlic, minced
1 cup veggie broth (or chicken broth if not vegetarian, could probably use dairy-free milk if desired)
1/2 cup nutritional yeast
1/4 cup coconut milk (from can)
1 1/2 tsp Dijon mustard
2-3 tsp lemon juice
sea salt (helps bring out the flavor since cheese isn’t used)
freshly ground black pepper to taste (I used about 3/4 tsp but I like pepper)
1. In a large pot, steam cauliflower until tender and can easily be pierced with a fork. (I used a steamer basket and cooked the cauliflower for about 5-6 minutes).
2. Meanwhile, heat olive oil over medium low heat in a medium skillet or saucepan. Add onion and saute for a few minutes, then add garlic and cook until fragrant, about 1 minute.
3. Stir in broth and heat through.
4. Add cooked cauliflower, onion/garlic/broth mixture, and remaining ingredients to a blender. Blend until smooth and creamy. Add more coconut milk if needed. Taste and season with salt and pepper.
5. Serve over ANYTHING!!!!